These salami and egg breakfast cups are a delicious alternative to an otherwise boring breakfast. They can also make for a great snack at a gathering for anyone who loves salami and eggs.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Olive oil spray
20 uncured salami slices (3 oz. I used Applegate’s)
4 large eggs
1/2 teaspoon Diamond Crystal kosher salt
1/4 teaspoon black pepper
Preheat oven to 350 degrees F. Lightly spray four 8-ounce ramekins with olive oil spray and place them on a baking sheet.
Place one salami slice on the bottom of each ramekin, then arrange four more slices around the sides, overlapping.
Break an egg into the resulting “basket.” Season the egg with salt and pepper.
Bake about 20 minutes, until set.
Gently run a knife around the edges, then release the eggs from the ramekins and serve.
Instructions from healthyrecipesblog.com